INGREDIENTS:

Makes 2 rolls

• 3/4 cup self-raising flour
• 3/4 cup plain four
• 1/2 tsp bicarbonate оf soda
• 1 teaspoon mixed spice
• 1 cup chopped walnuts
• 100 g butter
• 3/4 cup soft brown sugar
• 1/2 cup water
• 1 1/2 cup chopped dates
• 1 egg,  lightly beaten

INSTRUCTIONS:

1. Preheat oven to moderate 180°C. Brush two 17 x 8 cm tube tins (nut roll tins) and lids with melted butter or oil. Sift flours, soda and spice into a large mixing bowl. Add walnuts, stir to combine and make a well in the centre.

2. Combine butter, sugar, water and dates in a medium pan. Stir over a low heat until butter has melted and sugar has dissolved. Remove from heat and cool slightly.

3. Add butter mixture and egg to mixing bowl, stir until combined. Spoon mixture evenly into prepared tins. Bake with the tins upright for 1 hour or until skewer comes out clean when inserted into centre. Leave cakes in tins with lids on, for 10 minutes, then turn onto wire rack. Serve sliced with butter.

Download Printable Classic Date and Nut Cake Recipe (PDF)

https://drive.google.com/open?id=1_tHL1GAu9KhAwiiGK3ih0S85JrbS7_sU